Pronounced Kai-wa, this South American vine is grown for its prolific small gherkin like fruit that can be eaten raw or pickled. Traditionally used to reduce blood cholesterol and high blood pressure but now regarded as a gourmet item for summer salads with a pleasant cucumber-like crispness and taste. The vigorous climber resembles a bitter melon vine and can be grown over a trellis or fence and even left to sprawl over the ground. The fruit are best eaten at an immature 2-3cm stage while the leaves and young shoots can also be eaten as greens. It is great in salads, makes a lovely pickle and, a customer tells us, a tasty addition to a vegetable tart.
Best sown after last frosts.
Matures 90 days from transplant.
Read our BLOG for more information on Caigua.
|20-25||5-7||400cm||Warmer Temps||2.3||10||Transplant||Gourmet Vegetable|